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My kiddos and I decided to get in the Christmas Spirit today. Besides decorating out tree we baked up some Pumpkin Gingerbread! This was our first time trying out this recipes and it is definitely a keeper. It was super moist and oh so tasty! The kids and I could not stop snacking on it! We also had a bunch of brown bananas that needed to be used quickly… so we decided to use my favorite Banana Bread recipe and make muffins out of it! Muffins are very easy to freeze and come in handy for a quick breakfast or snack on the run!
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.